Vegan Glazed Steak, Peach, and Sweet Potato Skewers


Since I have posted a few desserts in a row, I thought I needed to share a dinner type item for you all to enjoy. Do not be afraid of the words VEGAN STEAK, when prepared properly, it’s quite tasty. But if you are a connoisseur of all things meaty, then please use some of your favorite in place of the vegan steak listed below.

These skewers are a nice change to the normal meat, mushrooms and peppers. Plus peaches are so amazing when grilled, it brings out something extra special in the flavor.  I was not sure of the spiced pecans at first. I thought the flavors wouldn’t go well with the peaches, but to my surprise they brought this dish to a whole new level.

With peaches coming to their peak season right now, you will definitely want to try these out the next time you are grilling. The grilled peaches work so well with the sweet potato, making a sweet harmonious taste sensation in your mouth!  If you are a nectarine fan, I am sure this will work great with those too.

Note: I thought for sure I had a photo of these, but sometimes my family is ready to eat and everything gets gobbled up before I can get photos of it. I will keep looking for one, or make them again this weekend so I can post some pics of these scrumptious little sticks of heaven.

Vegan Glazed Steak, Peach, and Sweet Potato Skewers

::: Ingredients :::

Gardein Beefless Tips

  • 1-2 packages of veggie steak
  • 2 medium sweet potatoes or yams
  • 1/2 cup sherry or rice vinegar
  • 1/3 cup honey or agave
  • 2 tbsps olive oil
  • salt & pepper
  • 2 fresh peaches
  • 1 purple onion
  • about 10 mini sweet peppers
  • 1/2 cup pecans (coarsely chopped)
  • 1/2 tsp ground cumin
  • 1/2 tsp pumpkin pie spice

::: Instructions :::

  1. Prep Work:  soak the skewers in water while you prepare the items below
  2. Peel and dice sweet potatoes into about 1 inch cubes or slices (pieces should be big enough so they don’t fall off the skewers)
  3. Prepare your meat,  cut into 1 inch bites sized pieces.
  4. Peel peaches and pit them, then cut into about 1 inch chunks.
  5. Heat grill to medium.
  6. Remove outer skin of onion, then quarter and then pull apart the layers
  7. Place sweet potatoes in a covered bowl with a couple of tablespoons of water and microwave 3-5 minutes, until slightly soft (not completely fork-tender). Or if you have a Lekue steamer this is a great place to use it. You want the potatoes soft enough to skewer, but not so soft they will fall right off.
  8. Put the vinegar, 1/3 cup honey or agave, and 1 Tbsp olive oil in a small pan over medium heat.
  9. Simmer until thickened and reduced to 1/2 cup, about 10 minutes, and salt & pepper to taste.
  10. Thread the pieces of red onion, chicken, sweet potato, and peach onto the skewers.
  11. Reserve half the glaze. Brush the skewers with the remaining half of the glaze.
  12. Grill skewers about 5 minutes on each side.
  13. Toss the pecans in a small bowl with the remaining honey or agave, oil, cumin, pumpkin pie spice, 1/4 tsp salt, and a pinch of pepper.
  14. Place piece of foil on the grill and scatter the nuts on the foil, cooking 3 to 5 minutes (they can burn quickly so don’t forget to set the grill timer!)
  15. Plate the skewers, and drizzle the extra glaze that was set aside then sprinkle with the toasted pecans. Enjoy!


Lékué Steamer – Amazing – You need one


Mustardy Maple Pecan Brussels Sprouts

Today’s blog is short and sweet. We have so much going on with the end of school next week, it’s kind of insane. I am planing the end of school party for my daughters class, making a movie (iMovie) from their awesome “Age of Sail” overnight historical field trip we went on earlier this year, and trying to prepare for summer break by planning activities, our first ever Mother-Daughter Road Trip, went out of town for 2 Dance Competitions in a month, and keeping up with housework, cooking, major cleaning projects and normal life. I am not sure how I would have done all this when I worked a full time (commuting) job. Perhaps I just missed out on all this stuff when I was stuck in traffic or at work late to close the month or meet a deadline.  Somedays I think I work harder now than when I was in the office 45-55 hours a week.

So with all of this hectic energy swirling about me like a mini tornado, I wanted to share something so easy, that is so simple, yet mind blowing amazing and all you have to do is throw all the ingredients into a slow cooker, give it a good stir, then and press “on” and spend the next three hours doing whatever it is you are behind schedule for. (Or take a break and watch that TV episode you have been wanting to catch up on, or give yourself a manicure, or take a relaxing bubble bath!)

These are such a nice change from the butter, bacon and deep fried brussles that have been all the rage over the last few years. Slightly sweet and savory, I guarantee that even non brussels sprout loving kids, will at least entertain the idea of eating one or two of these.



::: Mustardy Maple Pecan Brussels Sprouts :::


  • 1 stalk fresh Brussels sprouts (about 2-3 cups) or one bag of pre-washed whole
  • 2 Tbls Dijon or yellow mustard
  • 2 Tbls butter (vegans can use olive oil)
  • 2 tsp brown sugar
  • 2 Tbls pure maple syrup
  • 2 Tbls lemon juice
  • 1/4 cup pecans, chopped
  • Salt & pepper to taste


  1. If you are using fresh brussels sprouts, trim from stalk and remove any outer layers that don’t look good.
  2. I prefer to cut my brussels sprouts in half or quarters depending on how large they are. If you have walnut sized ones, halved is perfect. If you have larger ones, then quarter them. This helps all that yummy sauce get deep into the leaves.
  3. Add all ingredients except the nutmeg to your crock.
  4. Stir well and make sure the sprouts are covered.
  5. Cook on high for 2 1/2 to 3 hours until al dente.
  6. Adjust salt and pepper and add nutmeg.